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INGREDIENTS
- 2 carp fillets, 150 g each
- 400 g potatoes
- 40 g all-purpose flour
- 2 cloves garlic
- 1 tablespoon sweet paprika
- 1 tablespoon lard
- chives for garnish
- lemon for seasoning
- salt
WINE PAIRING
- The best choice for fish cuisine are light and less aromatic wines. Choose from white and rosé.
METHOD
- 1Wash unpeeled potatoes and cook them in salted water until almost tender. Drain, let cool, and cut into wedges.
- 2Clean the fish, pat dry, and score the skin several times at 0.5 cm intervals. Peel the garlic. Press one clove, mix with a pinch of salt, and spread it on the skinless side of the fish. Slice the second clove and insert the slices into the prepared cuts in the carp skin. Season the fish with salt on both sides. Mix paprika with flour and coat the fish in it.
- 3In a pan over medium heat, melt the lard. Place the fish skin-side down in the pan and fry for 4 minutes. Then flip the fish, add the sliced potatoes to the pan, and bake everything until golden for 4–5 minutes.
- 4Season with salt as needed and serve garnished with finely chopped chives and a lemon wedge.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef